Golden Coconut Protein Pancakes Recipe

About this recipe

Start your day with Golden Coconut Protein Pancakes, a delicious twist on classic breakfast comfort food. These fluffy pancakes are crafted with rice flour and sweet potato starch, making them gluten-free and easy to digest. Coconut milk and plant-based protein powder add richness and nourishment, while grated mooli radish and carrots, lightly spiced with Moroccan flavors, make it a savory delight. Perfect for gym-goers or anyone seeking a high-protein meal, this recipe is both indulgent and nutritious. Easy to prepare in under 40 minutes, it’s a fantastic choice for a hearty breakfast or brunch. Pair with your favorite morning drink and enjoy the blend of creamy, savory, and slightly sweet flavors that make this dish unforgettable.

Ingredients

• - Coconut Each
• 500G Tribe Cocoa Vegan Protein Powder
• 400G Vertmont Organic Pancake Mix, 400G
• - Jalpur Rice Flour
• 300G Pure Sweet Potato Starch, 300G
• 400G Greenfield Himalayan Salt Fine 400G
• 165 Ml Tropical Sun Coconut Milk Mini
• - Sussex Wholefoods Organic Deodorised Cocoa Butter
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 100 g Yorkshire English Carrots 100G
• - Badshah Thandai Mix Masala
• 200G Spray Dried Passionfruit Powder, 200G

Instructions

1. 1. In a large mixing bowl, combine rice flour, sweet potato starch, protein powder, and salt, mixing thoroughly to ensure even distribution.
2. 2. Gradually whisk in coconut milk until the batter is smooth and lump-free, adjusting consistency as needed.
3. 3. Melt the cocoa butter in a small pan over low heat and stir it into the pancake batter for richness.
4. 4. Peel and grate the mooli radish and carrots, then lightly season with Moroccan spice mix, setting aside for topping.
5. 5. Heat a non-stick pan over medium heat and coat with Frylight garlic oil spray.
6. 6. Pour a ladle of pancake batter onto the pan, spreading evenly to form a circle.
7. 7. Cook each pancake for 2-3 minutes on one side, then flip carefully and cook for another 2 minutes until golden brown.
8. 8. Stack cooked pancakes on a plate and keep warm while preparing the vegetable topping.
9. 9. Sauté the spiced mooli and carrots in a hot pan with a few sprays of garlic oil until softened and fragrant.
10. 10. Layer the sautéed vegetables onto the pancake stack, adding optional garnishes if desired.